Snapper with Roasted Citrus

Posted on May 1, 2014 by admin
Salt-Crusted Snapper with Roasted Citrus
Serves 4
As the days become longer and the temperatures continue to climb, thoughts turn to lighter fare. Escape to the coast with this salt-crusted fish that fits the bill. It's a breeze to prepare. And when it's cooked and served in Le Creuset's new signature color Palm, it's like a mini-vacation at dinnertime!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 2 lbs kosher salt
  2. 3/4 cup to 1 cup water
  3. 1 large ruby red grapefruit, thinly sliced
  4. 1 large lemon, thinly sliced
  5. 1 large orange, thinly sliced
  6. 1 large lime, thinly sliced
  7. 1 (4-lb) whole red snapper, cleaned and descaled
Instructions
  1. Preheat oven to 400* F
  2. In a large bowl, combine salt and water, stirring until it is a paste-like consistency
  3. Pour a 1-inch-thick layer of the salt mixture into a roaster. Layer half of the citrus slices on top of the salt. Place the fish on top of the citrus. Press the remaining salt on top of the fish to form a thick crust. Top with remaining citrus slices.
  4. Bake 35 to 40 minutes, or until fish is done (internal temperature of 135*F) and salt is lightly browned.
  5. To serve, crack the salt crust with the handle of a knife or kitchen mallet and fully scrape off the fish. Transfer to a serving platter; flake fish away from center spine with a serving fork, and top servings with roasted citrus slices.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Charred Bok Choy with Sriracha Vinaigrette

Posted on April 28, 2014 by admin
Charred Bok Choy with Sriracha Vinaigrette
Expand your spring veggie selection with bok choy. Bok choy is delicious stir fried, added to soups, or gratineed. The stems can be used in place of celery and the leaves in place of spinach or chard - use your imagination to come up with new twists on old standbys. Here, we'll get you started with a quick and easy recipe where the bok choy is grilled and given a spicy finish.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/4 cup toasted sesame oil
  2. 2 tablespoons soy sauce
  3. 1 tablespoon honey
  4. 1 tablespoon Dijon mustard
  5. 1 teaspoon Sriracha sauce
  6. 2 large red jalapenos
  7. 2 large heads bok choy, halved lengthwise
Instructions
  1. In a small bowl, whisk together sesame oil, soy sauce, honey, mustard and Sriracha. Set aside.
  2. Set grill to high heat. Coat the racks with nonstick cooking spray.
  3. Grill jalapenos for 6 minutes, or until lightly charred. Remove from grill and cut into thin rounds. Set aside.
  4. Coat bok choy halves with nonstick cooking spray. Grill 2 minutes per side, or until lightly charred.
  5. Arrange bok choy on a large serving platter. Sprinkle with jalapenos and drizzle with the vinaigrette to serve
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Glazed Smoked Ham

Posted on April 16, 2014 by admin
Mona Lisa’s Glazed Smoked Ham
Serves 8
This week's featured recipe is about Green Eggs and Ham - and not the Dr. Seuss kind! Prepare your Easter ham on your Big Green Egg® for delicious flavor, and free your oven for your breads, desserts, vegetables and casseroles. Don't have a Big Green Egg? This recipe works equally well in a traditional oven, but we invite you to stop by any of our stores to learn more about this versatile cooker and why it's "The Ultimate Cooking Experience".
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Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
  1. 1 Ham (10-12 lbs)
  2. 1-20 oz. can round sliced pineapple
  3. 1 jar maraschino cherries
  4. 2 boxes brown sugar
Instructions
  1. Set EGG for indirect cooking at 350°F and line Baking Pan with aluminum foil.
  2. Rinse ham with cold water, pat dry, and set aside.
  3. Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze.
  4. Using toothpicks, secure pineapple rings to the ham, putting a cherry in the hole of each pineapple round.
  5. Pour the glaze over the ham.
  6. Loosely cover the ham with aluminum foil and cook for 3-4 hours, basting the ham with the pan juice every 30 min.
  7. Let stand for 30 min. slice and ENJOY!!!
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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